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Ingredients
| uncooked lasagna noodles: 9 |
| onions (chopped): 1 cup (diced) |
| garlic (minced): 3 Tbl |
| ground beef: 1.5 lbs |
| white mushrooms (sliced): 2 cups |
| salt: 1 tsp |
| black pepper: 1 tsp |
| tomato sauce: 39 oz |
| fresh basil (chopped): 2 Tbl |
| fresh oregano (leaves): 2 Tbl |
| mozzarella cheese, whole milk: 1 lb |
| parmesan cheese: 0.5 lb |
| ricotta cheese (whole milk): 1 lb |
| romano cheese: 0.5 lb |
4 Cheese Lasagna Recipe
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
- In a large skillet brown your ground beef. Once browned drain any fats.
- Add onions, garlic and mushrooms cook till onions are clear. Salt and pepper to taste.
- Add tomato sauce and herbs cook for 20 minutes on very low heat. I like to use the Classico Sweet Tomato and Basil sauce.
- Cook lasagna noodles according to box directions.
- Arrange 3 noodles on bottom of a 9x13-inch pan, place 1/3 of your meat sauce over noddles, next arrange 1/3 of each of the cheeses (I like to start with the Ricotta and then the Mozzarella, parmesan and Romano). Repeat this two more times.
- Bake at 375°F for 1 hours. Allow to rest for 30 - 45 minutes and then serve.